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It's not hard, and worked pretty well. Like all recipes, you just have to tweak a little.

Take a potato (I used Russetts) and slice it really, really thin on a mandolin type slicer. Put the potatoes in a bowl of ice water and soak for about 5-10 minutes to leach out the starch. Rinse them really well, pat them dry with paper towels. (Only do one batch at a time, as the ice water keeps them crisp). Arrange them on paper towels on a microwave safe plate. Sprinkle with salt (I like sea salt) or other seasoning. If you want them to brown a little more you can spray them lightly with olive oil before the salt. Yum!!!!!!

Microwave on high power for 3 minutes, turn them over and cook another 3 minutes on 50% power. My microwave is 1300 watt.

Make sure the chips don't overlap on the plate or they'll stick together.

Last edited by Over the Hill; Dec. 17, 2012 at 10:36 PM.
Reason: added information